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Salad’s are traditionally thought of in the summer. A nice big salad and a crisp glass of white wine – delish! In the middle of winter we’re thinking about comfort food – pot roast, chili, casseroles. But after the holidays I was ready to eat light. A few less carbs and ditch the refined sugar where I could (like in my Sugar-Free Granola Bars). And since I am working on my overall health for 2019, I put together this hearty winter salad that is cozy and warm, while at the same time light and healthy.
I love grabbing a rotisserie chicken, shredding it and storing it for recipes throughout the week. There’s something about the juicy, already flavored chicken that saves time and adds another element to the food. It can, however, be a bit pricy to grab a rotisserie chicken from the store every week, so you could also put a few chicken breasts in your slow cooker with broth, salt and pepper, and let them cook all day, shredding the chicken after it’s cooked. The key really is to get that shredded, warm, juicy chicken in the salad.
Also, I used feta for this recipe, but I’m willing to bet that a crumbled blue or gorgonzola would be incredible. Dylan’s palette is adjusting the blue cheese, so I use it sparingly when I cook. Though if left to my own devices I’d put LOTS of blue cheese in my salad. So you know, adjust how you’d like.
The walnuts are also a must for this salad. The crunch is essential, and if you have the time I do recommend toasting them on the oven first. Just like the rotisserie chicken, that warmness helps create that cozy “winter” feeling.
Rotisserie Chicken, Walnut & Apple Winter Salad
- ¾ c. walnuts
- 1 apple diced
- ½ c. Feta cheese crumbles
- 4 c. mixed greens
- 1 head cauliflower cut into florets (approximately 2c.)
- 2 c. shredded rotisserie Chicken
In a large bowl mix all the ingredients and divide into two salad bowls.
Season with pepper and add the dressing of your choice (I used olive oil and balsamic to keep it light).
If you’d like to toast the walnuts prior to adding, place them in a small skillet over low-medium heat and “toast” them for approximately 10 minutes.
If you’re looking for other healthy recipes to jump-start you into a healthier 2019 my Low Carb Blueberry and Dark Chocolate Zucchini Muffins are excellent, and so is my Squash, Mushroom & Ricotta Stuffed Chicken Breasts, along with many other of the recipes in my food section!
TELL ME: What are some of your favorite healthier recipes?